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About this Recipe

Hot, creamy and crispy this Panini is sure to get the family to eat their greens! Bologna is surrounded by oozing creamy spinach and pesto. This sandwich is sure to be a hit.

Ingredients

3/4 cup

ricotta

2 tbsp

grated parmesan cheese

1/4 cups

shredded mozzarella

2 tbsp

Basil pesto spread

1 tsp

hot sauce, your fave

1 cup

defrosted, squeezed finely chopped spinach

1 tbsp

garlic, finely minced

2 tbsp

olive oil

6

Schneiders bologna slices

2

triangle, seeded buns cut horizontally in half

4 tbsp

mayonaise

1/2 tsp

salt

Directions

Add 1 tbsp to a preheated med. size skillet. Saute the garlic until fragrant and golden. Add the spinach, salt and saute for 5-8 min on med. high heat until the moisture evaporates. Allow to cool to room temp.

Blend spinach with ricotta, parmesan, mozzarella and hot sauce. Spread 1/2 of the mixture onto one half of each bun.

Blend the mayo with pesto. Spread 1/2 of the mixture on the remaining halves of each bun.

Roll 3 slices of bologna and place in the center of each bun.

Brush the outsides of the buns with remaining oil.

Toast on a grilled pan or in a Panini Press until golden on both sides.